Line 2 baking trays with baking paper. On the baking paper, draw three rectangles measuring 10x25cm. Two rectangles can be placed on one baking tray.
Mix the egg whites with a whisk until they reach the soft peak stage. Continue to mix the caster sugar until it becomes stiff and glossy.
Now mix in the vinegar and cornflour. Continue to whisk for another couple of minutes. If the bowl is upside down, the mixture should hold its shape.
Make an icing bag using a large star-nozzle and fill it with the meringue mixture. Pipe the lines using your template on the baking paper, until all three rectangles are completely filled.
Bake for one hour in the oven. Turn off the heat and let the meringues cool in the oven. Once your meringues have cooled, melt the chocolate. Spread it on 2 meringue layers. Make sure to reach the edge. Allow to set in the refrigerator for approximately 10 minutes or until you need it.
Just before serving, whip the double cream with some icing Sugar and chop your strawberries. Spread one piece of chocolate meringue onto a serving platter. Top it with one-third of the cream.
Spread the second chocolate meringue over the top. Place the third meringue on top of the cream.
Place the whole strawberries on top. Drizzle over any chocolate left.